The most popular food & cooking books

1000+ books

The food & cooking books readers open most on Liberom, each with summaries, ratings and reviews.

The Cooking Gene A Journey Through African American Culinary History in the Old South

Michael W. Twitty

Published 2017

464 pages

Feast Food to Celebrate Life

Nigella Lawson

Published 2004

480 pages

An Everlasting Meal Cooking with Economy and Grace

Tamar Adler

Published 2011

272 pages

32 Yolks From My Mother's Table to Working the Line

Eric Ripert, Veronica Chambers

Published 2016

247 pages

Christmas Days 12 Stories and 12 Feasts for 12 Days

Jeanette Winterson

Published 2016

292 pages

Ratio: The Simple Codes Behind the Craft of Everyday Cooking (1) (Ruhlman's Ratios)

Michael Ruhlman

Published 2009

272 pages

Bourdain The Definitive Oral Biography

Laurie Woolever

Published 2021

442 pages

Fry Bread A Native American Family Story

Kevin Noble Maillard

Published 2019

48 pages

Aphrodite: The Love of Food & the Food of Love

Pierre Louÿs

Published 1999

320 pages

Dirt

Bill Buford

Published 2020

432 pages

Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery

Prosper Montagné

Published 1965

1098 pages

Happy Days with the Naked Chef

Jamie Oliver

Published 2001

317 pages

Tolkien and the Great War The Threshold of Middle-earth

John Garth

Published 2004

416 pages

Professional Chef

Culinary Institute of America

Published 1984

Anthony Bourdain's 'Les Halles' Cookbook : Strategies, Recipes, and Techniques of Classic Bistro Cooking

Anthony Bourdain, José de Meirelles, Philippe Lajaunie

Published 2004

304 pages

HUMMINGBIRD BAKERY COOKBOOK

Tarek Malouf

Published 2009

144 pages

Candyfreak A Journey Through the Chocolate Underbelly of America

Steve Almond

Published 2004

266 pages

Wine Girl

Victoria James

Published 2020

336 pages

The Big Oyster History on the Half Shell

Mark Kurlansky

Published 2006

529 pages

Ottolenghi The Cookbook

Yotam Ottolenghi, Sami Tamimi

Published 2008

288 pages

Winners

Alexandra Viatteau

Published 2014

409 pages

The Secret History of Food Strange But True Stories about the Origins of Everything We Eat

Matt Siegel

Published 2021

270 pages

The Art of Fermentation With Practical Information on Fermenting Vegetables, Fruits, Grains, Milk, Beans, Meats, and More

Sandor Ellix Katz

Published 2012

498 pages

Body Love Live in Balance, Weigh What You Want, and Free Yourself from Food Drama Forever

Kelly LeVeque

Published 2017

288 pages

The Cooking Gene A Journey Through African American Culinary History in the Old South

Feast Food to Celebrate Life

An Everlasting Meal Cooking with Economy and Grace

32 Yolks From My Mother's Table to Working the Line

Christmas Days 12 Stories and 12 Feasts for 12 Days

Ratio: The Simple Codes Behind the Craft of Everyday Cooking (1) (Ruhlman's Ratios)

Bourdain The Definitive Oral Biography

Fry Bread A Native American Family Story

Aphrodite: The Love of Food & the Food of Love

Dirt

Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery

Happy Days with the Naked Chef

Tolkien and the Great War The Threshold of Middle-earth

Professional Chef

Anthony Bourdain's 'Les Halles' Cookbook : Strategies, Recipes, and Techniques of Classic Bistro Cooking

HUMMINGBIRD BAKERY COOKBOOK

Candyfreak A Journey Through the Chocolate Underbelly of America

Wine Girl

The Big Oyster History on the Half Shell

Ottolenghi The Cookbook

Winners

The Secret History of Food Strange But True Stories about the Origins of Everything We Eat

The Art of Fermentation With Practical Information on Fermenting Vegetables, Fruits, Grains, Milk, Beans, Meats, and More

Body Love Live in Balance, Weigh What You Want, and Free Yourself from Food Drama Forever

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